Basic Dough

Basic Dough

0 Reviews
From: Diabetic Living Magazine

This basic dough recipe uses a mixture of all-purpose and whole-wheat flour. It's easy to mix up and works well for dinner rolls, focaccia and more.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 to 2⅓ cups all-purpose flour
  • ⅓ cup warm water (105 degrees to 115°F)
  • 1 package active dry yeast
  • ¾ cup warm water (105°F to 115°F)
  • ¾ cup whole-wheat flour or white whole-wheat flour
  • ¾ teaspoon salt


  • Prep

  • Ready In

  1. In a large bowl combine ⅓ cup of the all-purpose flour, ⅓ cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap or foil. Let stand at room temperature for at least 8 hours or overnight to ferment.
  2. Gradually stir ¾ cup warm water into the yeast mixture. Stir in whole-wheat flour and salt. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
  • Use this dough to make Lemon-Herb and Walnut Focaccia, Cloverleaf Dinner Rolls, and Fruit and Nut Twists.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 103 calories; 2 g fiber; 22 g carbohydrates; 3 g protein; 147 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

Reviews 0